Episode 1
Urban and nocturnal, the suadero taco is the perfect hangover cure. It's the Mexican cousin to American beef brisket, but with more spice and bite.
Episode 2
The cochinita pibil is a Mayan pit-roasted pork delicacy, passed down over the centuries and preserved, even after colonization, like a sacred ritual.
Episode 3
The cabrito, or kid taco, springs from a goat herding tradition that can be traced to Iran and Lebanon. It's now become emblematic of northern Mexico.
Episode 4
The American taco is, of course, an import — but much changed after assimilation! Distinguished by its hard or puffy shell, it's still delicious.
Episode 5
The convenience of the burrito — a good-sized flour tortilla tucked in at both ends so nothing wrapped inside spills — is from Mexico's northern states.
Episode 6
To dunk or not to dunk? To spoon or not to spoon? The crucial aspect of the birria taco is its broth, a sumptuous blend of goat meat juices and spices.
Episode 7
The best fish tacos come from the Mexican Pacific coast, with a nod to Japan for the crispy, tempura-like breading and emphasis on freshness.
